Ma Maison sits on a corner in Beacon Hill, a bistro with white tablecloths and a ceiling fan overhead that keeps the room feeling more homey than formal. The menu runs through French classics — escargot, chicken coq au vin, duck magret with cherries — plated with care but served in a space where jeans are fine.
Dessert closes with a bit of tableside theater: Grand Marnier poured over a soufflé before it's served. The combination of serious technique and an unfussy room is the restaurant's throughline.
Dessert closes with a bit of tableside theater: Grand Marnier poured over a soufflé before it's served. The combination of serious technique and an unfussy room is the restaurant's throughline.